Busta House Hotel
On the shores of the Busta Voe Bay, this hotel and restaurant dates back to the mid-16th century when it was founded by the Gifford family. Since then it has passed through several hands and undergone extensive refurbishments. Now it is owned by couple Veronica and Joe Rocks, whose kitchen provides three menus to suit the needs of their varying clientèle. As a popular romantic getaway spot, couples can go for the set four-course Pitcairn Room menu, while hungry cyclists and walkers may prefer a Ploughman's lunch with fresh bannocks and Orkney Cheddar from the light lunch menu or Shetland haddock in Urnst ale batter from the Busta Lounge menu. The local meat and seafood is a prominant feature throughout - Shetland hill lamb is slow-cooked in the style of an Irish stew with mixed root vegetables or in a creamy, mixed herb and garlic sauce, while mussels are picked directly from the bay outside.
This review is taken from the 2010 edition.
At Busta House Hotel, unsurprisingly, Shetland produce plays a starring role in the dining experience. Shetland hill lamb, free-range pork and organic salmon from Unst, Muckle Roe mussels, halibut from Bressay, Yell Sound scallops and, most recently (and a world first), organically farmed cod from Vidlin. A nod to neighbouring Orkney is also made with beef and cheese on a menu heavily influenced by island life.